Friday, August 1, 2014

Tulsa Restaurant Review: McGills on 19




You may wonder why we are all dressed up in these fabulous wigs, and where we are eating!  Well, this is post two about Amanda's Bachelorette Party in Tulsa.  You can see our fun times at COUfest here.  The first night of our trip, we checked into the Hard Rock Hotel and Casino, then we got all dolled up in fun wigs.  After we were ready for the night, we headed up to the 19th floor to McGill's, a very nice restaurant overlooking the area.


Yes, my wig is weird looking.  I ordered a different one, but it never showed up, so I had to scramble to find one.  It was still really fun.




We got our our own private room with a huge window, and we spent a lot of time taking pictures of our funky wigs.  Mine was a little on the scary side! haha


Our waiter immediately informed me that the chef would be happy to make a vegan dish.  I was really excited.  He said that in the future, you can always call ahead and the chef will make sure he has ingredients to make something really stellar.  Once I knew where dinner was headed, I started looking at the drinks.  Moscow mules were the special, so I ordered one!



The drink was delicious!  By that time, we were all pretty hungry, so we told the waiter to keep the bread coming.



Everyone practiced their fancy sipping!  Soon, our salads arrived.  The waiter made sure to let me know that the balsamic vinaigrette had honey in it, so be careful.  The staff seemed incredibly knowledgeable about veganism, and I felt confident that I was going to get a great meal.



The salad was really delicious, and before our entree, we were treated to a lemon sorbet palate cleanser.  Yum!



Dinner arrived, and I couldn't wait to dig in!  The bell pepper was cooked beautifully, and it was soft and easy to cut.  The risotto was flavorful and packed with vegetables.  The meal was huge, and I couldn't finish it all.  I was really happy that I ordered it.  If I ever find myself at the Hard Rock again, I'll be sure to come back!

  McGill's on 19 on Urbanspoon

Thursday, July 31, 2014

Amanda's Bachelorette Party: COUFEST 2014


This past weekend, I traveled to Tulsa to celebrate my amazing friend, Amanda, getting married!  Her wedding isn't until October, but we're smart to get our partying done early.  We had an absolute blast.  We stayed at the Hard Rock Casino, and in this post, I'll tell you about the fun times we had at the Center of the Universe Festival (COUFEST) in downtown Tulsa.  I'm dumb and kept hash tagging everything #couchfest on instagram, so if you were following me and thought I was taking naps and were confused by the pictures, sorry.


The Brady Arts District, where the festival was held, is a happening place.  I knew I could get good vegan food there.  We arrived around 6:30, and it was still almost 100 degrees (F) outside!  We didn't let it stop us from having a good time.






While we were walking around, we noticed a vendor selling these floral headbands, so we all got one.  I told Devon that hers looked a little silly, and she changed it out.  We made Amanda, the bride, get the white flowers.  It was so much fun!



Don't you love our buttons?  I was "Twatzilla."  I thought I got off relatively easy compared to some of the other buttons.

After headbands, we went to check out the food trucks.  We all split up, and I made a B-line for falafel!!





I stopped by the Pita Place food truck and snagged a falafel (sub hummus for taziki) and some amazing tabouli.  Devon got a falafel too, but we really should have split one.  It was HUGE and so delicious.




Look at that giant sandwich!  It had raw red onions, hummus, hot sauce and tons of falafel.  After that, we were pretty thirsty, so we downed some $3 waters (yikes!).  To be economical, Devon and I decided to split a bottle of wine while we watched Capitol Cities.


It came in a big bike water bottle, and we got quite a bit of bang for our buck.  Now, I don't usually drink my red wine on ice, but when it's 100 degrees outside, it's completely allowed!





The concert was a blast, and we did lots of dancing!  I was really glad that Amanda picked such a fun activity for us all to enjoy.  Afterwards, we snagged some t-shirts and took a cab back to the casino.


I have more posts to come this week from our amazing trip, so stay tuned!

Wednesday, July 30, 2014

Carrot Potato Latkes and Tofu Scramble


As you may have noticed, I have been participating in the Virtual Vegan *Linky* Potluck on Wednesdays for the past few weeks.  This week is #5, and I wanted to do breakfast!  My Summer Tomato Pasta Salad even got called out as a favorite last week!



This would make a quick breakfast or a yummy dinner.  Who doesn't love breakfast for dinner??

Carrot Potato Latkes (Oven Baked)


  • 2 large russet potatoes
  • 2 large carrots
  • 1/4 cup chopped cilantro
  • 3 cloves garlic, pressed
  • 1 tsp salt
  • 1 tbs ground chia seeds
  • 3 tbs water
  • 2 tsp canola oil
  • oil for baking sheet
  1. 30 minutes before hand, grate potatoes and place in a large bowl of ice water.  Let sit for 30 minutes.
  2. Preheat the oven to 425 degrees (F).
  3. Lay clean dish towels out and scoop potatoes onto towel and pat dry.  Make sure thoroughly dried out.
  4. Add potatoes to a large bowl.
  5. Grate carrots and add to bowl.
  6. Add chopped cilantro, garlic, salt and oil.  Mix thoroughly.
  7. In a small bowl, mix ground chia seeds and water.  Let sit for 3 minutes.
  8. Add chia mixture to large bowl and mix.
  9. Oil baking sheets.  Scoop out latke cakes and place on sheet.
  10. Bake for 15 minutes, then flip and bake for 10 more minutes.






Soaking the potatoes first is the key to getting the potatoes white and crispy.



Now, let's talk scramble!  This recipe is super quick and easy.

Noochy Tofu Scramble

  • 1 package firm tofu, drained but not pressed
  • 1/2 cup nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 2 tsp olive oil
  • 1 tsp tumeric
  1. In a medium skillet, heat pan on medium/high heat.
  2. Add oil.
  3. Crumble in tofu once oil is hot, then add spices.
  4. Saute in pan for 15 minutes.  Add water if the nooch is not incorporating.




Cover in hot sauce and salsa, enjoy, and don't forget to check out the Vegan *Linky* Potluck!